Veal quasi, green asparagus, rösti
Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
This recipe by Mickaël Braure, chef at Rillons restaurant in Templeuve-en-Pévèle, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparation time: 20 min
Cooking time: 1 h 30 min
Ingredients for Mickaël Braure 's quasi de veau
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500 g quasi-veal
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4 green asparagus spears
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500 g potatoes
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1 egg
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20 g butter
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1 orange
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1 handful wild garlic
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Thyme, rosemary to taste
For the mayonnaise
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10 cl oil
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1 egg
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1 tbsp. mustard
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100 g wild garlic
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Salt and pepper
Specific equipment
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Kitchen thermometer
Steps for Mickaël Braure 's quasi de veau
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Veal: Cook the veal for 1 h at 62°C in a casserole until pink, with the orange, a little fat, rosemary and thyme. Once the meat is cooked, cut it into fairly thick slices. Set aside.
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Green asparagus: Cook the asparagus for 1 min in simmering water. Pan-fry in butter and chopped wild garlic.
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Potato Rösti: Peel and grate potatoes with a cheese grater, add 1 egg. Bake on a baking sheet for 30 min at 150°C. Cut the rösti into cubes and fry (deep-fry or pan-fry).
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Light mayonnaise: Ingredients must be at room temperature. Mix egg yolk, salt, pepper and mustard. Slowly whisk in the oil until the mayonnaise thickens. Beat the egg white until stiff and fold in. Blend the wild garlic and add to the mayonnaise.
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Arrange a slice of veal on each plate. Add a cube of rösti and the green asparagus. Pour over the mayonnaise.
Has this recipe inspired you to discover Mickaël Braure's cuisine ? Read the Gault&Millau review of Rillons.
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